500g strawberries, halved
100g Choceur white chocolate
200g crunchy top lemon cake, 1cm cubed
1 small glass sherry
1 carton ready to serve custard
1 pint double cream, lightly whipped
10 strawberries, stalk still on
Place 6 large glasses on a board.
Place a few strawberries into the bottom of each glass, about half the total.
Add half of the lemon cake.
Pour over a little sherry, then top with 1/6 of the custard.
Add a few more strawberries, the rest of the cake and the last of the custard.
Top each trifle with an equal amount of whipped cream.
Add 2 halved strawberries to each trifle, sprinkle over the finely grated chocolate and serve.